Wedding Cupcakes with Champagne Frosting

Use this recipe for lovely homemade wedding cupcakes. Topped with champagne frosting, these wedding cupcakes sparkle and shine on the special day. Cake flour, egg whites, and sour cream produce the softest, fluffiest cupcakes.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Today is our anniversary. ♥ September 20th 2014 seems like a lifetime ago as we get lost in the hustle bustle of everyday life.

I remember everyone telling us how quickly the wedding day flies by. Stop, take a moment for just the two of you, breathe it all in, and capture the feeling right there… right then. While the rest of the crowd enjoyed happy hour, we snuck away from the flurry of excitement and activity. We sat down, relaxed, sipped some wine, I fixed my hair, we took a selfie. And today, that silly picture is one of my favorites from our wedding day. We’re smiling, alone, treasuring that one private moment during the biggest day of our lives as we knew it. Just us 2.

Kevin and Sally September 20th 2014

And today, 3 years later, we’re ready to hit pause all over again as we await the arrival of our daughter. Smiling, alone, waiting to treasure that one private moment during the biggest day of our lives as we know it. Just us 3.

Kevin and Sally September 20th 2014

Homemade Wedding Cupcakes

The Fall wedding season is upon us! And with that comes plenty of dessert.

I know many of you prefer to make your own treats for wedding celebrations and wedding showers. And I sincerely applaud you. This is no easy task as dozens (or, more likely, hundreds!) of people depend on you to satisfy their sweet tooth. This isn’t just any old party– it’s a wedding. The pressure is on. Taste must be paramount, texture must be impeccable, and presentation must be spot-on.

When it comes to DIY wedding desserts, perfection is key. And here’s where I can help. I took my most popular vanilla cupcake recipe and added champagne. Because… CHEERS! It’s a wedding!

If you were to define “fancy schmancy celebration” with a dessert, these homemade wedding cupcakes with champagne frosting would be it.

Vanilla wedding cupcakes on sallysbakingaddiction.com

Vanilla wedding cupcakes on sallysbakingaddiction.com

Cupcake Batter

This recipe stems from my favorite vanilla cupcakes. The vanilla cupcake batter comes together in minutes. You need a box of cake flour and if you’re making a few batches, that’s great because then you can use up the whole box! Cake flour helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. If you can’t get your hands on cake flour, you can make this homemade cake flour substitute. The egg whites are a 2nd non-negotiable. Egg whites help produce a light & fluffy texture. Since we are losing a little fat from the missing egg yolks, we can add that back in with sour cream.

I mentioned this in the original vanilla cupcake recipe, but it’s worth repeating: sour cream is a power ingredient in this recipe. Like the egg whites and cake flour, it lightens up the crumb. Greek yogurt could be used in its place, but I find that cupcakes made with sour cream are less dense.

Champagne x2

Instead of milk in the cupcake batter, use champagne. The cupcakes don’t exactly taste like champagne, but they definitely have a “sparkly” texture. (If that makes any sense?) Like my mimosa cupcakes! (← another option for DIY wedding cupcakes)

The cupcake batter isn’t the only place where bubbly is hiding. Garnish the cupcake with a little champagne buttercream. Let’s toast to that!

How to make delicious champagne frosting on sallysbakingaddiction.com

Champagne Frosting

The frosting begins with a vanilla buttercream base. Super straightforward: butter + confectioners’ sugar. To that, we’ll add champagne and vanilla extract. But we need to reduce down the champagne on the stove before adding it. Why? Reducing the champagne packs an intense amount of flavor into a smaller amount of champagne. We can’t overload our frosting with liquid because that would ruin it. Rather, we will add a small amount of *extreme* champagne flavor. I learned this trick from Wicked Good Kitchen. 🙂

See that photo above? Left = champagne. Right = reduced and highly concentrated champagne. Look at the crazy color difference! So much flavor without ruining the texture of our creamy buttercream frosting.

What type of champagne do I use? Your favorite.

After you reduce the champagne, make sure it cools to room temperature. Otherwise it will melt the butter in your frosting! Whenever I make champagne frosting, I reduce down the champagne once the cupcakes come out of the oven. That way the champagne can cool down as the cupcakes themselves cool down.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Pipe a buttercream rose on top and your wedding dessert is ready for a celebration. ♥ ♥

These cupcakes taste a lot like my white wedding cupcakes, but they’re much softer. Keep that in mind if you’re torn between which two to make. Also… today’s cupcakes include champagne. So there’s that!!

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Tips for baking multiple batches and making ahead are in the recipe below!

Print

Wedding Cupcakes with Champagne Frosting

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14-15 cupcakes or 32-36 mini cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting. Perfect for any wedding celebration and bridal shower!


Ingredients

Cupcakes

  • 1 and 3/4 cups (200g) cake flour*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream at room temperature*
  • 1/2 cup (120ml) your favorite champagne

Frosting

  • 3/4 cup (180ml) your favorite champagne
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 cups (480ml) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional: gold glitter sprinkles

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the champagne until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting. (I start the next step as the cupcakes cool so the champagne can cool when the cupcakes do.)
  5. Make the frosting: In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
  6. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed– and a pinch of salt if you’d like.
  7. Frost cooled cupcakes. I used a Wilton 1M piping tip and piped a rose on these pictured cupcakes. Top with sprinkles. Store leftovers in the refrigerator for up to 3-4 days.

Notes

  1. Make Ahead Instructions: Cupcakes can be made ahead 2 days in advance, covered, and stored at room temperature. Frosting can also be made 2 days in advance, covered, and stored in the refrigerator until ready to use. The easiest way to make these cupcakes ahead of time is to prepare and freeze. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Instead of doubling or tripling, I recommend making a few separate batches as working with too much batter risks over or under-mixing.
  2. Special Tools: KitchenAid Stand Mixer | Cupcake Liners | Cupcake Pan | Frosting Bags | Frosting Tip
  3. Room Temperature Ingredients: This is so important!!
  4. Cake Flour: If you can’t get your hands on cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  5. Sour Cream: Full fat sour cream is strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light.
  6. Milk: 1/2 cup whole milk may be used in the cupcake batter instead of champagne.
  7. Mini Cupcakes: Bake for about 11-13 minutes, same oven temperature.

And PS: Our sprinkle (!!!) wedding cake was from Bredenbeck’s bakery.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

148 Comments

  1. Hi Sally,
    I ordered my book from Amazon, and am thrilled to hear that I’ll be receiving it next week! Thanks to you and your publisher. I’m not surprised the demand is so high .  These cupcakes look so amazing! I don’t think they need to be made only for a wedding, am I right?! I’ve made champagne buttercream before, and it is delightful!

  2. Thanks for the Amazon update on your cookbook. I am highly anticipating its arrival! That’s sure a testament to you that it’s in high demand, congrats!!

  3. Happy Anniversary! Thank you Sally for another amazing recipe – looking forward to making.
    Beautiful wedding picture -you look stunning- your dress is amazing. Thanks for sharing.

  4. Congratulations on your anniversary! My parents will be on their 20th anniversary next year, and they say their wedding day only seemed like a few years ago.. time goes by so quickly. On a differnet note, These wedding cupcakes are beautiful! I LOVE how you arranged the flowers and stuck them in the cupcakes. It makes it look so lovely and sweet. The quality of your pictures is becoming more and more better every time I see them. I get suprised every time I see your new pictures because they’re absolutely stunning! Such a beautiful post!

  5. What a cute photo! Happy Anniversary 🙂 I’m currently planning my wedding for next September and I do plan on having our own little dessert table, with homemade cookies and mini pies – now thinking I need to include these cupcakes! These sound amazing and look stunning.

  6. Sally,
     I hope you and your husband have a wonderful anniversary. Here’s to many more memories of the two of you…and the three of you!

  7. First, Happy anniversary! I loved the first part of this post, it was the sweetest. I am so excited for you as you enter into the journey known as motherhood. Second I love sound of a sparkly tasting cupcake. Yes it does make sense. Does the alcohol cook out of the cupcake & frosting? I am not the hugest fan of champagne, but when its added to frosting, I am willing to give it a try. Plus it sounds fancy!

  8. Thank you for the update on shipping from Amazon. Just received a notice from them this morning that it could be Oct.19th . Happy to know that it will be sooner than that!! Happy Anniversary to you and your sweetheart. Our anniversary was the 12th and we celebrated 27 years together. Yes, it still seems like yesterday and I Love him more now than I did then (if that’s possible!!) Congratulations on the sale of your book!!

  9. Happy anniversary, Sally! My husband and I waited 10 years to have a baby, and I wouldn’t trade that alone time for anything. Our family is a bustling, busy, happy one and I wouldn’t trade this current craziness for anything, either. You and Kevin will be wonderful parents.

  10. Oh these are so fun for weddings or for new years!  Happy wedding anniversary!  Hope you and Kevin enjoy your day 🙂

  11. Sally, thank you for sharing a beautiful reflection on your anniversary. May God continue to bless your marriage, family and works. Congratulations!

  12. Happy Anniversary!! Thanks for the cookbook update, I was so disappointed that Amazon was delayed but excited for you because it meant it was doing so well already!!

  13. Happy anniversary and that champagne reduction for the frosting is beautiful!!! I have done this and infused strawberries as I reduced it before when I made the cake for my cousin’s wedding.  She wanted a strawberry champagne buttercream.  I only wish my decorating skills were as incredible as yours;) 

  14. Aww, Happy Anniversary Sally and Kevin. And your sweet baby girl will be joining you in no time. Thank you for the Amazon update. Don’t you think that is the whole IDEA of pre-ordering though?? I mean, if you have x number of pre-orders then you need x number of books to ship out. It’s not rocket science. I am thrilled that you have a high demand for your newest cookbook – you deserve it! {{Hugs}} That wasn’t a rag on you but on Amazon. Someone dropped the ball! All the best to the soon-to-be three of you, or I should say five of you – we can’t forget the puppies! ~smile~ Roseanne

    1. I’m extremely disappointed about Amazon’s delay. I wish I could be more in control of the situation, but as an author– you can’t do much. They have books, so I don’t know why they’re delaying the shipping. Regardless, you’ll have it next week! Thanks so much.

  15. Happy anniversary! My husband and I celebrated 13 years on Monday! September weddings are the best! Enjoy these precious last few days just as the 2 of you, and I can’t wait to hear all about your sweet baby girl!!! <3

  16. Happy anniversary, Sally & Kevin! I’m sure I must’ve shared this before, but since it’s about yummy cake, it bears repeating: my wedding cake was also from Bredenbeck’s bakery! (13 years ago already.) Enjoy your anniversary and these last moments of it being just the two of you. (Well, the four of you. Haha.) ❤️

  17. Yay congrats and thanks for the book update – I was wondering – got an email from amazon yesterday saying it wasn’t in stock 🙁 Cannot wait for it to arrive at my door!!

  18. Happy Anniversary Sally!!  Your cupcakes all look so magnificent- can any of them be made sugar free (using a sugar substitute) for a husband that loves sweets but is diabetic?

  19. Hi Sally,
    these pics are stunning! I have to admit, I don’t try baking everything because I just don’t have the time but would love too but I just wanted to comment about your writing. I love reading your posts, they are genuine, funny and honest….Not only are you giving us a recipe but you are funny:) Oh I’m sure people tell you all the time how well you write ….so now I’m one of those people:) Congratulations on the upcoming arrival of cutie….and enjoy sleeping because those days will be over….for a few months anyways;)
    Elly

  20. Happy Anniversary to you and Kevin. Yes, time flies and I love how you reflect on savoring alone moments. I’m sure next year on this day you will be telling us about how the two of you have lots of quiet/down time with your baby girl….rocking her to sleep, singing her lullaby songs….ets. So excited for you, Sally.

  21. The first two paragraphs of this post had my eyes watering and heart melting. I had just been thinking how incredibly blessed I am to have the husband that I have and how proud I am to have the title of his wife. And then I read this. Enjoy all of these little moments and capture as many of them as you can. They are precious. You have so much to look forward to. Happy anniversary to you both. Many blessings and much love to you both. ❤

  22. Thanks for the update on your book, I received a delayed notice from Amazon. I’m sure it will be worth the wait. You go girl, in high demand! Isn’t today a great day! It’s our 20th today!!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×